Apple crumble flapjacks – Golden flapjacks with a layer of juicy apple and raisins. Perfect on their own as a snack or smothered in hot homemade custard for a warming dessert.
However over Christmas, during his holidays, Jon started showing a bit more interest. Then a couple of weeks ago he announced the he wanted to have a go a creating a new recipe – apple crumble flapjacks.
This flapjack recipe started life as a simple apple flapjack. However, the crunchy oats, cinnamon and layer of apple reminded me so much of an apple crumble (especially when I covered them in homemade custard) that I decided to rename them.
One major advantage of these flapjacks is that they don’t contain any flour. I don’t have anything against flour, I use it in many of my recipes. The problem is, when Jon sifts flour he seems to think that it needs to be done with a flourish, leaving a thin layer all over the kitchen that I (as his sous chef on this occasion) am then responsible for cleaning up. There’s no sifting here, so the mess stays at a minimum.
Another of my sous chef jobs is lining the baking tray (if you’ve seen his present wrapping you’d understand why!). Fortunately for this recipe all you need to do is cut a sheet of baking parchment slightly larger than the baking tray, and then when you fill the tin you simply push the mixture into the corners – simple.
As I said before, when my husband is cooking, I’m his sous chef. However, when I’m writing, he’s my sub-editor. I’m wondering whether to hit publish before he comes home from work and tells me I can’t say these things about him (because he’s actually pretty brilliant) 🙂
What do you think?
So here it is… My husband’s fabulous apple crumble flapjack recipe!
Apple Crumble Flapjacks Recipe
- 4 medium apples - about 400g
- 150 g raisins
- 250 g unsalted butter
- 4 tbsp golden syrup
- 100 g light brown muscovado sugar
- 500 g oats
- 1 tsp cinnamon
- Pre-heat the over to 190ºC/170ºC fan.
- Line a baking tray with greaseproof paper (My tin is 20cm x 26cm).
- Peel and chop the apples (4 medium)
- Put the apple and raisins (150g) in a small pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
- Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
- Once the butter has melted, remove from the heat and add the oats (500g) and cinnamon (1 tsp) and stir until fully combined.
- Once the apple and raisins are soft, mash them until they are mushy.
- Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
- Add the apple and raisins to the tin and spread to form an even layer.
- Add the remaining oat mixture and press firmly into an even layer.
- Place in the oven and cook for 20 minutes until they are golden in colour and slightly darker around the edges.
- When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
- After 10 minutes, transfer to a wire rack to cool thoroughly.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.